MEMORIES:
Nuke67 remembers...I loved chili, and nothing beats chili with a peanut butter and jelly sandwich..that is good eating. More »
Posted on 07/20/08
PHOTOS:
Mmmm…. chili. There’s nothing quite like a hearty bowl of the stuff. Whether you like it with meat or without, with beans or without, with veggies, spicy, not spicy, with cheese or without, one thing’s for sure; it’s an American classic. Will Rogers was once quoted calling chili a “bowl of blessedness” and if nothing else, most chili lovers have certainly, at one time or another, been blessed by the after-effects of a serving or two (Just ask anyone who has had the pleasure to ride home in an enclosed vehicle with their friends or family after attending a chili cook-off.)
Chili, much like barbeque, tastes different from town to town, from maker to maker. Hundreds of towns across the country have their own version, some ideas borrowed, some new. There are a few things most chilies have in common, basic components such as garlic, cumin, and chili peppers. Most will have beef, though there are variations in how the meat is prepared, or even what kind of meat is used. There are also a number of vegetarian chilies, making this suppertime classic accessible to all tastes, palates, preferences and beliefs.
The origins of chili seem to be disputed (big surprise,) though it seems likely to be somewhere in Mexico, Texas, or somewhere in between. Widespread popularity for the dish in the United States came at the turn of the 20th Century Colombian Exposition in Chicago, Illinois in 1893 with the San Antonio Chili Stand. Since then, people have come up with all kinds of uses for the hearty meal, eating it standalone, or even using it as a topping for everything from nachos to hamburgers, and even atop omelettes. And, of course, what discussion on chili would be complete without mentioning the glorious chili dog.
Popular everywhere from ball fields to campgrounds, this quick and easy meal has been a heartburn-inducing favorite almost since the invention of chili itself. The Coney Island dog might be among the most famous on the east coast, with its west coast competitor, Pinks, wrapping up the chili dog zone in true Los Angeles style. Most chili dogs come complete with cheddar and can be topped with everything from chopped onions to jalapenos (and even a few things some of us would never remotely consider.) According to the National Sausage and Hot Dog Council, chili comes in third place, just behind mustard and ketchup as the most popular condiment for a juicy hot dog.
In fact, just about every major town has a claim to fame with the good stuff on a hot dog. Rochester New York’s White Hot smothers their delicious dog with plenty of the gooey stuff, as does Cincinnati, Ohio, with its “Cheese Coney” a sumptuous take on the Coney Island classic. Cincinnati offers more than just hot dogs with its chili. Cincinnati-style chili is served most often over spaghetti and is available at most diners and local restaurants. Aficionados of Cincinnati’s unique version find hints of nutmeg and chocolate, and just a dash of spice. On top of the spaghetti and chili, one will usually find a mound of cheddar cheese and maybe a few oyster crackers.
No matter which way you like it, Tex Mex (with its hearty amounts of meats and mild peppers packed with flavor,) Chile Verde, as you might find in New Mexico, made with pork and tomatillos, or Cincinnati-style, with its hearty comforts of home, there is sure to be a type of chili most suited for your tastes. And drizzled over a freshly grilled hot-dog, it’s almost too good to believe. Just be prepared for the potential gastrointestinal consequences: they are the stuff from which legends are made.
